What's for dinner tonight ?

[Derby]

never tried one.. will have to now

 

[sasqman]

My guess...
Cilantro
Garlic
Lime
Cream?

But seriously, we do one with a mix of yogurt and sour cream. Sometimes avocado in there. Sometimes no cream and with tomatillos. Love green sauces.

Nailed it with the ingredients and the mix of Greek yogurt and sour cream.
Always add a little S & P as per usual.

 

[Islandgirl]

Double D Fried chicken done on the Pellet Grill! Can’t believe it’s not fried just cooked on the grill.

Well that would be a good air fryer dish..

Imho.

 

[pescador]

Last nights dinner. Paella with Argentine prawns, Andalusian azafrán and Valenacían lemons. Washed down with a 2017 Muga Rioja. Era delicioso.

 

[Aces]

Ahi Tuna Tataki tonight

 

[Sea Chaser]

 

[gone fishin]

RibEye roast dinner
Thrifty's have it on sale this week
A man's dinner cooked by a man. That's sour cream on the potato covered in wine gravy.
Wife liked it too

 

[wishiniwasfishin1]

My guess...
Cilantro
Garlic
Lime
Cream?

But seriously, we do one with a mix of yogurt and sour cream. Sometimes avocado in there. Sometimes no cream and with tomatillos. Love green sauces.

So thought I would throw up a post here. Its winter and the covid thread is shut down so here’s some content.
it’s just the point with salt and pepper. About 4 hours in. Any advice? Wrap in foil soon? Internal temp approx 138f

 

[tubber]

There are experts here. I'm not one. I think you need to take it to 195F to melt the collagen and get it tender enough to chew. Then rest for a good while

 

[Rain City]

So thought I would throw up a post here. Its winter and the covid thread is shut down so here’s some content.
it’s just the point with salt and pepper. About 4 hours in. Any advice? Wrap in foil soon? Internal temp approx 138f

I'd go longer. Bring it up to the stall at least. Between 165-185 before you wrap it. I find if you wrap to soon you don't get enough bark and the meat ends up falling apart too much like it was boiled. Also don't be afraid to bring the cooker temp up to 275 if you want it done sooner.

 

[Rain City]

There are experts here. I'm not one. I think you need to take it to 195F to melt the collagen and get it tender enough to chew. Then rest for a good while

205 and even up to 215 to get it to really melt.

 

[Reeltime]

A nice piece of beef brisket tonight from @Rain City ... man this was right up there with some of the brisket i've had in Texas, smoke ring was unreal, great flavour...

 

[wishiniwasfishin1]

205 and even up to 215 to get it to really melt.

Thanks for the tips. I did crank the heat up at the end. It was 2am and I wanted to sleep lol. I also realize I don’t really like brisket. Dropped it off at mums and she was happy!

 

[Rain City]

Thanks for the tips. I did brand the heat up at the end. It was 2am and I wanted to sleep lol. I also realize I don’t really like brisket. Dropped it off at mums and she was happy!

Yeah that'll happen. I usually start my brisket at 5AM regardless of when I plan on eating it.

What didn't you like about it? Personally I only eat it on a sandwich with mustard and sauerkraut or pickles. If I'm looking for steak flavor I eat a ribeye.

 

[wishiniwasfishin1]

Yeah that'll happen. I usually start my brisket at 5AM regardless of when I plan on eating it.

What didn't you like about it? Personally I only eat it on a sandwich with mustard and sauerkraut or pickles. If I'm looking for steak flavor I eat a ribeye.

I’m not sure just the overall flavour. I let it rest in a cooler overnight and tasted it when I woke up. The brisket was cold and I was hungover so that might have had something to do with it. Ya my mum said it was great with mustard and sauerkraut. Might give it another try.

 

[Rain City]

I’m not sure just the overall flavour. I let it rest in a cooler overnight and tasted it when I woke up. The brisket was cold and I was hungover so that might have had something to do with it. Ya my mum said it was great with mustard and sauerkraut. Might give it another try.

Gotta warm it up and let the fat melt. Get back on your horse. I like freezing the majority of mine and reheating later, after I've gotten over the misery and regret of all that work.

 

[Local Hali Hunter]

Thanks for the tips. I did crank the heat up at the end. It was 2am and I wanted to sleep lol. I also realize I don’t really like brisket. Dropped it off at mums and she was happy!

Just another thought,

You must try making your own corned beef, it can take anywhere from 5 to 10 days to brine, but the end result is a product that was made better than a commercial product, and at least half the cost. I also freeze some and it comes back thawed with the same great taste.

 

[WHO DAT]

Just another thought,

You must try making your own corned beef, it can take anywhere from 5 to 10 days to brine, but the end result is a product that was made better than a commercial product, and at least half the cost. I also freeze some and it comes back thawed with the same great taste.

 

[WHO DAT]

Brisket flat Corned beef turned into Pastrami in the smoker then steamed for Rueben's ( sea above)

 

[Reeltime]

Definitely need pickled veg or a good homemade bbq sauce with apple cider vinegar base in it to cut the tasty brisket fat...